An elegant and delicious (and surprisingly easy) entrée that tastes like it's loaded with fat and calories...but it's not.

Stuffed Chicken Breasts Sardou

8 (4-ounce) chicken breast halves, skinned and boned

1 tablespoon butter

1 tablespoon olive oil

1/2 cup finely chopped onion

1 cup chopped fresh mushrooms

1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry

1 (14-ounce) can artichoke hearts, drained and chopped

2 tablespoons dry sherry

1/2 teaspoon dried whole thyme

1/2 teaspoon white pepper

 

Mock Mustard-Hollandaise Sauce:

2 tablespoons butter

1/2 cup sliced fresh mushrooms

1 egg yolk, slightly beaten

3/4 cup plain yogurt

1/8 teaspoon salt

1 teaspoon Dijon mustard

 

Chopped fresh parsley for garnish

1. Place each piece of chicken between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin; set aside.
2. Heat butter and oil in skillet over medium-high heat until hot. Add onion and mushrooms; saute until tender. Remove from heat.
3. Add spinach, artichokes, sherry, thyme and pepper to mushroom mixture; mixing well. Spread 1/4 cup plus 1 tablespoon spinach mixture over each chicken breast; roll up, jellyroll fashion, starting with the short side. Place on the end of a 12 x 8-inch piece of heavy-duty plastic wrap. Roll up and secure ends tightly with string.
4. Bring water to boil in a large Dutch oven. Drop chicken rolls into boiling water; cover, reduce heat and simmer 18 minutes or until done. Remove strings and plastic wrap.
5. For Mock Mustard-Hollandaise Sauce: Melt butter in a skillet over medium-high heat; add mushrooms and saute until tender. Remove mushrooms from heat, and set aside.
6. Combine egg yolk and 1/4 cup yogurt in a small sauce pan; cook over low heat, stirring constantly, until smooth and thickened.
7. Stir in remaining 1/2 cup yogurt, salt and mustard. Add mushrooms; stir well. Cook until thoroughly heated, stirring constantly. Do not boil. Makes 3/4 cup.
8. Ton Serve: Place chicken on serving plate. Slice crosswise into 5 pieces, and spoon sauce over chicken. Garnish with parsley, if desired.

Makes 8 servings.